
Resilient Bottled In Bond Straight Bourbon Whisky
Based in Chicago, Illinois, Resilient offers Whisky enthusiasts hand-picked single barrels of quality Straight Bourbons.
Think of the folk at Resilient as talent scouts but for exquisite Whiskey. Always on the lookout for barrels that manage to exceptionally balance grain and wood, they’re transparent about all the info that counts: where the booze comes from, the barrels it’s aged in, the place and date of distilling, bottling, and the mash bill. They say it’s their honesty that makes them resilient in these tumultuous ever-changing times. We think their nose for amazing booze probably doesn’t hurt, either.
Resilient Bottled In Bond Straight Bourbon Whisky is one of their delicious offerings. Let’s not waste time and check out the stats, pronto. Aged for 4 years in newly charred American oak 53-gallon barrels and bottled in bond, this sipper was distilled in Indiana and then bottled at 100 proof in Stanford, Kentucky. The mash bill is 60% corn, 36% rye, and 4% barley. Non-chill filtered.
Original: $50.99
-70%$50.99
$15.30Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Based in Chicago, Illinois, Resilient offers Whisky enthusiasts hand-picked single barrels of quality Straight Bourbons.
Think of the folk at Resilient as talent scouts but for exquisite Whiskey. Always on the lookout for barrels that manage to exceptionally balance grain and wood, they’re transparent about all the info that counts: where the booze comes from, the barrels it’s aged in, the place and date of distilling, bottling, and the mash bill. They say it’s their honesty that makes them resilient in these tumultuous ever-changing times. We think their nose for amazing booze probably doesn’t hurt, either.
Resilient Bottled In Bond Straight Bourbon Whisky is one of their delicious offerings. Let’s not waste time and check out the stats, pronto. Aged for 4 years in newly charred American oak 53-gallon barrels and bottled in bond, this sipper was distilled in Indiana and then bottled at 100 proof in Stanford, Kentucky. The mash bill is 60% corn, 36% rye, and 4% barley. Non-chill filtered.











